SHIA — Restaurant in Washington

I made a solo reservation at SHIA to celebrate a personal milestone, and it turned out to be one of the most memorable dining experiences I've had.

To me, tasting menus aren’t just about food—they’re about experiencing a story. And SHIA absolutely understands this. Even before I arrived, I received a warm message that my table was ready 30 minutes early. Lovely touch.

Although the restaurant entrance is subtle (I did walk past it once!), the moment I stepped inside, I was greeted by the signature bar—and then led through a secret-like door into a cozy, serene dining room. It already felt special.

I had the 5-course Bar Tasting Menu, and at first, I thought I’d just order a single drink. But I was recommended the Pairing Experience, and honestly—it transformed the night. I can’t recommend it enough.

Every dish felt like a surprise from Chef Lee—unexpected flavor combinations, textures, and real joy in every bite. The first course, “Ssam,” offered a playful burst of freshness, flavor, and texture—all thoughtfully wrapped into one perfect bite. It set the tone for the delightful journey ahead. The standout for me was the second course: "Mul Hwe" paired with a cocktail called "Red Hanbok." Not only was the drink beautiful, but it even gave me a little “ding” moment—literally. A charming hidden touch in the glass made me fall in love. The "Mul Hwe" itself, absolute perfection. Deep, slightly funky flavor, balanced by the richness of the cocktail. I cleaned the bowl.

Other highlights: the "Doenjang Pork Belly"—earthy, rich, yet elegant. It came with a Korean gin cocktail called "Bok," infused with jujube. I wasn’t sure about the combo at first, but the way the gin and jujube aroma played off the fermented depth of the doenjang was just beautiful. The seven-grain porridge mellowed the richness, while a touch of pickled white kimchi brought balance. It was one of those dishes where every bite and sip made me quietly grin.

Next was the fish option, served in a Jeju broth with summer greens. Even as a Korean, I’d never tasted a broth quite like this—gentle, soothing, and deeply nostalgic. It reminded me of warm, comforting flavors from my childhood—like fine dining with a grandma’s hug. The pairing, "Bekseju" served in a wine glass, unfolded with a delicate aroma that matched the restraint and warmth of the dish perfectly.

The final dessert, "Hwachae", with Milkis and yogurt ice cream, ended things on a light, sweet note, followed by a delicate plum wine that left a gentle afterglow.

Dining alone let me fully focus on each flavor and moment. Thanks to the kind and attentive service (special thanks to Mason!), I left with a full heart and a big smile.

If you're visiting SHIA, don’t skip the drink pairing. It truly...

This is in Union Market in DC, there is a parking garage nearby that provides parking up to 3 hours. We were a little early but had to wait for our entire party to be present to sit down. We were asked if we wanted water or something to drink at the bar. After everyone arrived, we were brought to the counter and given a welcome sip along with a Scallop and Fried Oyster Ssam which was delicious. I do wish the seaweed was just a little more crispy but the Fried Oyster was very good and added good texture.

We were then escorted to our table and there was a Birthday Card and a birthday note inside which was very considerate.

To start, we ordered a bottle of the White Lotus Makgeolli which we had chosen over the Red Monkey Makgeolli due to our server's recommendations as an overall better pairing with the menu. I enjoyed it but it was quite floral.

The Black Sesame Guksu was very good and I loved the pickled cucumber. There was a lot of Black Sesame sauce that did overpower the uni a little bit but it was all paired well together otherwise.

The Mul Hwe wasn't my favorite but the sauce on the bottom (I think it was a kimchi sauce) was probably the best part of the dish. A small kick but overall, it was just okay.

The Doenjang Pork Belly, while I loved the flavor of the Pork Belly and how tender it was, I do think the 7 Grain Jook could used just a tad more flavor. I did enjoy the White Kimchi and the clams and abalone as well.

The Seared Saengsun was cooked beautifully and the broth was delicious. I also loved how falvorful the Kelp Fish Cake was. The Spring Greens, however, were not fresh and quite stringy. They were difficult to eat.

The Korean Gyeoja-Glazed Duck was amazing with the Black Garlic and the Banchan were all very good. The duck was cooked very well and soft and tender.

The Ssuk Ice Cream was very good and quite refreshing. There was an additional birthday dessert prepared - a bruleed banana that was also very good. Finally, the Seoul Han-Ip was a quick and nice bite sized ending to the meal.

The only other notables of the experience was that there were some very long lags between courses which dragged out the experience to be longer than expected. In addition, the condensation from the AC dripped down on the table and some of our items that were next to us on the seat so be mindful of the above.

Otherwise, the service was mostly good, sometimes it was difficult to get the attention to get an additional drink but overall, food was pretty good and it was an...

Normally not big on writing reviews but I just want to review this from the perspective of a Korean-American with this being my first proper fine dining experience (I'm assuming this is considered fine dining).

I'll be very upfront, I don't think the food was very good at all. It wasn't bad by any means, but for the amount of money this costs, I was expecting a lot. Yes, the dishes were unique but I don't see the need to ever come back here, especially if we're talking about good Korean food. Additionally, don't expect to leave full. Maybe satiated?

Was the kimchi foam interesting? We're the dishes unique and had interesting flavors? Sure. But it almost felt like things were left at a neutral palette and not salted "properly". The pork belly reminded me of a more refined bossam, but I'd still go for classic bossam any day. It was nice with the really fresh seafood, but a lot of these dishes just felt too neutral. Perhaps I'm too fixated on the context of what regular Korean food tastes like compared to this, but if it doesn't taste even better than what it is derivative from, what is the point? All the technique in the world won't make it a good dish if it doesn't taste good.

The service was impeccable though. I really want to emphasize this. The folks there were great. One of our bartenders, a guy with beanie and glasses, was amazing. Really attentive service and shared a lot of knowledge on the soju and explaining the brewing process of these things. I came out learning more about my culture, and that feels great. We were there for a friend's birthday and she also got a nice little box with sweets. The other bartenders were all great and I really did think the service was top notch.

So really, everything else though besides the food was great, which makes this frustrating. I would never in good conscience recommend this to anyone expecting good Korean food. It's a cool experience, but I'm here for the food, which is why I don't care if an ajumma at a mom & pop restaurant is giving me attitude if the food taste great. Honestly, it made me question my own palette, and perhaps I'm not meant for the finer things in life. I guess my wallet will be all the happier for it? Disappointing overall, but perhaps those with a more refined palette will enjoy this...